Both these almond strawberry cakes and crisp digestives are perfect for a summer picnic. These are the simplest, most delicious little cakes I have possibly ever come across. All you need is a food processor and a cup cake tin. However, they look so pretty and impressive as if lots of time and effort were spent on them. I definitely prefer these with fresh fruit as I find jam very sweet. But everyone is different so don’t be afraid to experiment with different jams and fruits.
Almond Strawberry Cakes
50gr ground almonds
75g granulated sugar
1/4 teaspoon baking powder
113g unsalted butter at room temperature cut into small dice
½ teaspoon vanilla bean paste
½ cup jam of your choice or
Diced fresh strawberry
50gr flaked almonds
Preheat oven to 175C.
Line 10 holes in a muffin tin with baking papers.
In the bowl of a food processor, pulse the flour, almond meal, sugar, baking powder and salt until blended.
Add the butter, vanilla and almond extract.
Pulse until the mixture becomes a soft dough. ?Be careful not to over blend it.
Divide the dough into 10 even sized pieces roughly 25g each.
Roll balls of cookie dough into tight balls. With the cookie dough ball cupped in one hand, make an indentation with the pinky finger from the opposite hand into the centre of the ball.
Make the well half the depth of the dough ball, and then place it in the baking cup, with the hole facing up.
Fill each cookie with jam, right to the top, as the sides will rise up. If using strawberries, overfill.
Scatter flaked almonds over the filling in each cup.
Bake for 15 to 18 minutes or until lightly browned on the edges. Do not over bake!
Allow the cookies to rest in the pan for 5 minutes, then transfer to a wire rack to cool. Store at room temperature in an airtight container.
These little cakes will keep for 3 to 4 days in an airtight container — but I doubt they will even make it to a container.
Simple Oaty Digestives
These crunchy digestives are so nice with a little cheese, but I confess I also had then with a little square of dark chocolate. Again a food processor does all the work when making this mix.
85g wholemeal flour
75gr butter diced
½ tsp. bread soda
26g soft brown sugar
¼ tsp. salt
24 mls milk
In the bowl of a food processor pulse the oatmeal, flour, sugar, bread soda, & salt until blended.
Add butter, and pulse until it is crumb like texture.
Finally add the milk to bring the dough together.
Flatten the dough into a disk.
Chill the dough for 30 minutes to an hour.
When ready to roll out the dough pre heat the oven to 170C.
Then roll in batches between two sheets of parchment paper, you are aiming for the thickness of a euro coin and roughly 2 inches in diameter.
Place on a prepared tray lined with parchment paper.
Allow about an inch between each biscuit as they spread a bit.
Bake for 12 to 15 minutes until golden.
Allow to cool completely before serving or else store in an airtight container.